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Vanilla Custard Cannoncini

Vanilla Custard Cannoncini – Flaky, Creamy & Pure Italian Elegance!
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Vanilla Custard Cannoncini are delightful Italian pastries made with crispy puff pastry shells filled with rich and creamy vanilla custard.

Ingredients

Scale
  • 1 package puff pastry sheets (thawed)
  • 1 egg (beaten, for egg wash)
  • 2 tablespoons granulated sugar
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry and slice into 1-inch wide strips.
  3. Wrap the pastry strips around cannoli molds, ensuring edges overlap.
  4. Brush with beaten egg wash and sprinkle with granulated sugar.
  5. Bake for 15-18 minutes until golden and flaky, then cool before removing molds.
  6. Heat milk in a saucepan until steaming but not boiling.
  7. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  8. Gradually pour hot milk into the egg mixture, whisking constantly.
  9. Return to the saucepan and cook over medium heat, stirring until thickened.
  10. Remove from heat and stir in vanilla extract and butter, then cool to room temperature and refrigerate.
  11. Transfer cooled custard to a piping bag.
  12. Pipe custard into cooled pastry shells from both ends.
  13. Dust with powdered sugar before serving and enjoy!

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • Make sure to cool the pastry shells completely to prevent sogginess.
  • Can be filled just before serving to maintain the crispness of the shells.

Nutrition

Find it online: https://www.spiritsdrink.com/vanilla-custard-cannoncini-recipe/